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About The Position
The Pastry Sous Chef assists in overseeing daily pastry production, staff development, ordering, organization, inventory, and sanitation. They help lead R&D, maintain quality standards, and ensure efficient workflow. This role acts as a leadership support to the Executive Pastry Chef and serves as a key decision-maker within the department.
Requirements
- Culinary school or equivalent work experience
- Minimum 5 years of pastry experience
- Minimum 3 years of management experience
- Illinois Manager Food Sanitation Certification required
- Illinois Allergen Certification required
- BASSET Certification required
- ServSafe Certification required
- Ability to handle stress under pressure
- Willingness to maintain a clean, healthy, and safe working environment
- Ability to coordinate multiple activities with attention to detail
- Ability to work independently, with minimal supervision
- Ability to operate and use all equipment necessary to run the store
- Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
- Ability to stand for up to 8-10 hours a day
- Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
Responsibilities
- Conduct morning walkthrough of pastry areas; identify and address quality/cleanliness issues.
- Confirm daily prep is achievable. Adjust plans as needed based on volume, labor, and product availability.
- Delegate tasks, oversee prep execution, and maintain Master Prep Inventory accuracy.
- Ensure recipes and techniques are followed correctly; taste and evaluate finished products.
- Support and execute R&D for new menu items and seasonal changes.
- Check in with cooks to ensure readiness and work flow.
- Train, coach, and mentor pastry cooks and supervisors.
- Set expectations for pace, consistency, plating quality, and organization.
- Address issues respectfully in the moment; escalate patterns to Pastry Chef.
- Maintain labor awareness; adjust cuts or workflow as needed.
- Maintain pastry order guide, follow pars, and place orders or revisions as needed.
- Receive and inspect product quality; ensure proper labeling/dating.
- Maintain walk-in, dry storage, and pastry production organization.
- Enforce FIFO, proper labeling, and health code compliance.
- Lead or assign daily/weekly cleaning tasks; audit completion.
